Flourless Chocolate Cake
- Charlie-Jane
- Nov 23, 2025
- 3 min read
Updated: Dec 15, 2025
A rich, fudgy, naturally gluten-free chocolate cake made with just a handful of simple ingredients — dense, decadent, and absolutely perfect for chocolate lovers. This Flourless Chocolate Cake is intensely chocolatey, beautifully moist, and has that irresistible brownie-like centre that melts in your mouth.
Because it contains no flour at all, it’s naturally gluten-free — and using dairy-free chocolate makes it completely allergy-friendly without losing any indulgence. It’s elegant enough for celebrations but easy enough for a weekday dessert.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Ingredients
200g dark chocolate (dairy-free)
100g coconut oil
120g coconut sugar
3 large eggs
30g cocoa powder
Pinch of salt
Directions
Prepare the tin: Preheat the oven to 180°C (160°C fan). Grease and line a 20cm round cake tin with baking paper.
Melt the chocolate: Add dark chocolate and coconut oil to a heatproof bowl. Melt using a microwave in short bursts or over a saucepan of simmering water.
Whisk in the sugar: Stir in the coconut sugar until it dissolves into the warm chocolate mixture.
Add the eggs: Whisk in the eggs one at a time, mixing well after each addition. The batter should become glossy and thick.
Finish the batter: Sift in cocoa powder and a pinch of salt. Fold gently until smooth and fully combined.
Bake: Pour the batter into the prepared tin and bake for 20–25 minutes. The centre should still look slightly fudgy — this is what gives it that signature molten texture.
Cool: Allow the cake to cool completely in the tin before slicing for clean edges.
Keep this rich, fudgy cake in the fridge for up to four days. You can serve it chilled or let it warm slightly for a softer texture. It pairs beautifully with fresh berries or a dusting of cocoa powder for a simple, elegant finish. If you loved this, try my French Toast or for a tasty dinner, check out our Lasagne.
What Makes This Flourless Chocolate Cake Special
This recipe relies on chocolate, eggs, and cocoa to create structure — no flour needed. The result is a dense, luxurious cake that’s naturally gluten-free and tastes like a cross between a chocolate torte and a gooey brownie. It’s rich enough to satisfy the strongest chocolate cravings, yet simple enough for beginner bakers. With only a few ingredients, you can create a restaurant-quality dessert in under 40 minutes.
Serving Suggestions
Serve with any of the following for a beautiful finish:
A dusting of cocoa or icing sugar
Fresh raspberries, strawberries, or cherries
A dollop of coconut whipped cream
A scoop of dairy-free vanilla or chocolate ice cream
For an elegant touch, add shaved dark chocolate or edible gold leaf.
Storage & Make-Ahead Tips
Store in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.
For a firmer texture, chill before serving — for a gooier texture, serve at room temperature.
This cake freezes well: wrap slices individually and store for up to 2 months.
Optional Tips & Variations
Add 1 tsp espresso powder to intensify the chocolate flavour.
Fold in orange zest for a chocolate-orange version.
Top with crushed nuts or chocolate chips before baking.
Mix in a swirl of raspberry jam before baking for a fruity twist.
Why You’ll Love This Cake
This Flourless Chocolate Cake is not just a dessert; it’s an experience. The moment you take a bite, you’ll be enveloped in rich chocolate goodness. It’s perfect for gatherings or a quiet night in. I love serving it to friends and family, watching their eyes light up with delight.
Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress. It’s a delightful way to indulge without compromising on dietary needs.
So, gather your ingredients and let’s get baking! You’ll be amazed at how something so simple can bring so much joy.
Comments